Caramelized Onion Pasta
Caramelized Onion Pasta
Ingredients
- 8 ounces pasta, spaghetti, fettuccine, or rigatoni work well
- 2 tablespoons butter
- 2 tablespoons oil
- 2 yellow onions, large, thinly sliced
- 6 cloves garlic, fresh, minced
- 1 tablespoon chili oil, adjust to taste
- 1/4 cup chicken stock
- 1 cup heavy whipping cream, unsweetened
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 squeeze lemon juice
- 1 tablespoon parsley, freshly chopped, plus more for garnish
- as needed salt, to taste
- 1/2 cup pasta water, reserved, if needed
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 10 min
- 2
Cook the pasta according to the package instructions until it’s al dente.
⏱️ 8 min
- 3
Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
⏱️ 2 min
- 4
In a large pan, heat the butter and oil over medium-low heat.
⏱️ 1 min
- 5
Add the thinly sliced yellow onions and a pinch of salt to the pan. Cook the onions slowly for 20-25 minutes, stirring occasionally, until they turn deep golden brown and are caramelized.
⏱️ 25 min
- 6
Add the minced garlic to the pan and cook for another minute until it’s fragrant.
⏱️ 1 min
- 7
Stir in the chili oil.
⏱️ 1 min
- 8
Pour in the chicken stock and scrape the bottom of the pan to release any browned bits.
⏱️ 1 min
- 9
Add the heavy cream and soy sauce. Season with black pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
⏱️ 4 min
- 10
Add the cooked pasta to the sauce and toss it well to coat.
⏱️ 2 min
- 11
If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min
- 12
Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 2 min
- 13
Add the squeeze of lemon juice and the freshly chopped parsley. Taste and adjust the salt if necessary.
⏱️ 1 min
- 14
Serve the pasta immediately, garnished with extra Parmesan cheese and parsley on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Pasta
- 8 ounces pasta, spaghetti, fettuccine, or rigatoni work well
- 2 tablespoons butter
- 2 tablespoons oil
- 2 yellow onions, large, thinly sliced
- 6 cloves garlic, fresh, minced
- 1 tablespoon chili oil, adjust to taste
- 1/4 cup chicken stock
- 1 cup heavy whipping cream, unsweetened
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 squeeze lemon juice
- 1 tablespoon parsley, freshly chopped, plus more for garnish
- as needed salt, to taste
- 1/2 cup pasta water, reserved, if needed
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 10 min - 2
Cook the pasta according to the package instructions until it’s al dente.
⏱️ 8 min - 3
Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
⏱️ 2 min - 4
In a large pan, heat the butter and oil over medium-low heat.
⏱️ 1 min - 5
Add the thinly sliced yellow onions and a pinch of salt to the pan. Cook the onions slowly for 20-25 minutes, stirring occasionally, until they turn deep golden brown and are caramelized.
⏱️ 25 min - 6
Add the minced garlic to the pan and cook for another minute until it’s fragrant.
⏱️ 1 min - 7
Stir in the chili oil.
⏱️ 1 min - 8
Pour in the chicken stock and scrape the bottom of the pan to release any browned bits.
⏱️ 1 min - 9
Add the heavy cream and soy sauce. Season with black pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
⏱️ 4 min - 10
Add the cooked pasta to the sauce and toss it well to coat.
⏱️ 2 min - 11
If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min - 12
Stir in the freshly grated Parmesan cheese until it melts and the sauce becomes creamy.
⏱️ 2 min - 13
Add the squeeze of lemon juice and the freshly chopped parsley. Taste and adjust the salt if necessary.
⏱️ 1 min - 14
Serve the pasta immediately, garnished with extra Parmesan cheese and parsley on top.
⏱️ 1 min